Spaghetti Cacio & Pepe
by
Jeremiah Stone
Easy, quick, and delicious! Spaghetti Cacio & Pepe is a classic Italian dish that can be served anytime, from a quick meal to a special occasion.
This is an extremely versatile pasta that can not only be eaten as it is, but also be paired with grilled meats, roasted vegetables and various salads.
- Level
Basic
- Cooking
25m
- Overral
45m
- Ready
Spaghetti
200gPecorino Cheese
½ cupPecorino Cheese
to tasteGround Black Pepper
½tbspBlack Pepper
to tasteOlive Oil
1tbspExtra Virgin Olive Oil
to tasteButter
½tbspSalt
to taste
Spaghetti
200gPecorino Cheese
½ cupPecorino Cheese
to tasteGround Black Pepper
½tbspBlack Pepper
to tasteOlive Oil
1tbspExtra Virgin Olive Oil
to tasteButter
½tbspSalt
to taste
Spaghetti Cacio & Pepe
Jeremiah Stone
Fill a large saucepan with water and add salt to taste. Bring it to a boil over high heat
Add 200g of spaghetti to the boiling water. Cook for 2m until less than al dente, following the manufacturer’s instructions
Finely grate or blend ½cup of pecorino cheese
Strain the spaghetti and reserve the cooking liquid
Add ¼cup of the cooking liquid and 1tbsp of extra virgin olive oil to a saucepan over medium heat
Add salt to taste and ½tbsp of ground black pepper
Add the cooked spaghetti and mix it
Add ½tbsp of butter. Mix it and let it melt
Add about ⅓cup of the grated pecorino cheese in small batches, while constantly stirring, until it melts
Add extra virgin oil to taste, and adjust the seasoning if necessary. Turn off the heat and toss the pasta until emulsified and creamy
Plate the pasta on a serving dish
Drizzle extra virgin olive oil and grate pecorino cheese to taste
Finish with ground black pepper to taste
The spaghetti cacio & pepe is ready! Enjoy!